Recipes>Beetroot Recipes
Melissa Hemsley’s Beetroot or Carrot Borani Dip
by Melissa Hemsley from Eat Green
Easy
Feeds 6 as a dip
Melissa Hemsley’s beetroot or carrot dip is a great way to use up leftover veg and features simple vegan swaps for an easy plant-based version.
Discover more delicious Dip recipes
From silky hummus to punchy baba ganoush
From the book
Eat Green
Melissa Hemsley
Eat Green
Feel-good food that helps the planet and saves you money
Full of clever tips on seasonal ingredients and sustainable cooking
With flexitarian recipes to suit vegans, veggies, and omnivores
Buy From
Introduction
If you have leftover cooked beetroot or leftover roasted carrots, so much the better and quicker. Sometimes I make this with just beetroot and other times with just carrot but if I’ve got both I’ll use a mix of each – I love the colour. Whichever way you choose, it’s delicious. Make a vegan version by using your favourite type of dairy-free yoghurt or swap for a big handful of white beans, which will add creaminess when blended. I very much recommend adding all the optional extras listed below.
Tags
Ingredients
| 2 | beetroots or 3 carrots (about 250g) |
|---|---|
| 1 | fat garlic clove |
| 200ml | full-fat natural yoghurt |
| 2 tbsp | apple cider vinegar or lemon |
| 4 tbsp | extra virgin olive oil, plus extra for drizzling |
| sea salt and black pepper | |
| Optional extras: | |
| 1 handful of | pistachios or walnuts |
| extra virgin olive oil, for drizzling | |
| 1 handful of | crumbled feta |
| fresh herbs like dill, mint or parsley | |
| black sesame seeds or Dukkah |
Essential kit
You will need: a food processor or blender.
Method
Cook time: 45 mins (or 10 mins if the veg are already cooked).
Cook the veg in strongly simmering salted water until soft or roast them at fan 220°C/gas mark 9 until tender – 25 minutes for the carrots and 40 minutes for the beetroot. I roughly chop the carrots before they go in, but the beetroot I keep whole as it’s less messy.
Toast the nuts by popping them in the oven for the last few minutes, keeping an eye on them as the oven will be super hot.
Meanwhile, put the rest of the ingredients in a food processor or blender. When the veg is tender and cooled somewhat, peel the beetroot, add to the blender and blitz until smooth. Taste for seasoning.
Transfer to a bowl, drizzle over the extra oil and any of your chosen toppings.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Dip Recipes
View all
Raita: Cucumber, Pineapple, Beetroot
by Rukmini Iyer from India Express
Aubergine Pachadi
by Rukmini Iyer from India Express
More Beetroot Recipes
View all
Turkey Kofta Traybake with Fried Bread Chips and Hummus Dressing
by Clare Andrews from The Ultimate Air Fryer Cookbook: One Basket Meals
Beetroot Soup with Crunchy Sprouts
by Theresa von Wangenheim from There’s a Soup for That
More Recipes from Eat Green
View all
Melissa Hemsley’s Big Bean Salad with a Jalapeño, Lime and Cumin Dressing
by Melissa Hemsley from Eat Green
Melissa Hemsley’s Seeded Crackers
by Melissa Hemsley from Eat Green
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
